This is the easiest and most foolproof pastry I've ever made. I use it for sweet and savoury pies.
- 625 all-purpose flour
- 1 teaspoon salt
- 125 cold butter
- 125 cold vegetable shortening
- 8 tablespoons cold water
Perfect Shortcrust Pastry is a community recipe submitted by Dustbunny and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Being on the lazy side, I let the processor run until the pastry forms a ball. Every recipe I've ever read claims this is the worst thing you can do but mine is always tender, flaky and perfect. The most crucial tip I can give you is to keep your vegetable shortening in the refrigerator. It needs to be as cold as the butter. Also, error on the side of SLIGHTLY wet when you add the water. It will take up more flour when it is rolled out. What you want to avoid is crumbly at this stage. But above all DON'T PANIC. It's only pastry after all.